Queen's Pudding

Name: Queen's Pudding
Ingredients: One pint of bread crumbs; one quart of milk; yolks of four eggs; one cup of sugar; one teaspoon of butter; spread over the top a layer of jelly or preserves; add two tablespoons of sugar; Beat the whites of the eggs dry

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2326Calories

64 gProtein

427 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories2326 kcal

Protein64 g

Carbohydrates427 g

Fiber9.7 g

Sugars286 g

Total Fat47 g

Saturated Fat21 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat5.5 g

Omega-30.1 g

Cholesterol127 mg

Sodium1954 mg

Potassium1891 mg

Calcium1597 mg

Iron11 mg

Magnesium210 mg

Phosphorus1342 mg

Zinc7.3 mg

Copper0.6 mg

Manganese2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K14 mcg

Vitamin B60.9 mg

Vitamin B126 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)15 mg

Folate231 mcg

Choline205 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 16. The excerpt below is the record exactly as published.

QUEEN'S PUDDING. One pint of bread crumbs, one quart of milk, warmed and poured over the crumbs ; yolks of four eggs, well beaten with one cup of sugar and one teaspoon of butter. When baked, spread over the top a layer of jelly or preserves. Beat the whites of the eggs dry, and add two tablespoons of sugar

Cook this with the app: pantry check, scaling, and the assistant.